Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry.

Ingredients

200 g brown basmati rice

3 tsp olive oil

1 butternut pumpkin, diced

1 red onion, diced

3 tsp mild curry paste

300 ml vegetable stock

4 large tomatoes, roughly chopped

400 g can chickpeas, drained and rinsed

2 tbsp fat-free Greek yoghurt

1 small handful coriander

wholemeal chapatis, to serve (optional)

Method

Cook the rice in boiling salted water, following pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut pumpkin for 2-3 mins until lightly browned. Add the onion and curry paste, and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins or until the pumpkin is tender. Add the tomatoes and chickpeas, and gently cook for 3-4 mins until the tomatoes slightly soften.

Take off the heat, then stir through the yoghurt and coriander. Serve with the rice and some wholemeal chapatis, if you like.